Roasted Beets and Carrots Salad with Burrata

Roast the Vegetables

Preheat your oven to 400°F (200°C).

Toss the beet wedges and carrot sticks with olive oil, salt, and pepper.

Spread them out on a baking sheet lined with parchment paper and roast for 30-35 minutes, turning halfway through, until tender and caramelized.

Prepare the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Adjust seasoning to taste.

Assemble the Salad

Arrange the arugula or mixed greens on a serving platter.

Place the roasted beets and carrots on top.

Tear the burrata cheese into chunks and scatter it over the salad.

Drizzle the dressing over the entire salad.

Garnish and Serve

Sprinkle with toasted walnuts, fresh basil or parsley, and lemon zest for an added burst of flavor.

Serve immediately as a side or light main dish.

Pro Tips

Make it ahead: Roast the vegetables in advance and assemble the salad just before serving.

Add protein: Top with grilled chicken or shrimp for a heartier dish.

Customize it: Swap walnuts for pecans or use goat cheese instead of burrata for a tangy twist.

Why You’ll Love It ?

This Roasted Beets and Carrots Salad with Burrata is a symphony of textures and flavors—from the velvety burrata to the nutty crunch of walnuts, all balanced by the sweetness of honey and the tanginess of balsamic. A stunning and delicious dish for any occasion!